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Messages - Merlin
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631
« on: November 28, 2010, 01:16:32 am »
Does anyone know what recipes are on the 2011 (Aus) calendar???
632
« on: November 17, 2010, 10:39:16 am »
I buy my glutinous rice from my local Asian grocery. I have also substituted short grain rice ie sushi type rice for the glutinous rice but it is not as sticky. I find the glutinous rice is perfect for deserts etc as it sticks together perfectly but if you don't have any, it it no big deal.
633
« on: November 08, 2010, 08:18:01 am »
I think I almost had a coronary (literally) when I saw the amount of salt the first time but you only use a small amount of the concentrate in any given recipe so you don't notice the saltiness. I compare it to Vegemite ( which I hate but the kids love, I know I'm unpatriotic!)- just as Vegemite lasts for ages due to the salt acting as a preservative, the vege stock concentrate seems to last longer with the higher salt content.
634
« on: November 08, 2010, 08:11:37 am »
I use MC upside down for most recipes ie inverted into lid but if you want evaporation use lid off. I rarely use the MC in the upright position ie like a hat. My impression is that the way you use the measuring cup is up to personal preference anyway, unless the recipe specifically says MC on or off.
635
« on: November 05, 2010, 05:12:52 pm »
I'm itching to get my Indian cookbook now. I ordered it from my demonstrator a week ago but I won't see her for another 3 weeks. Is it possible for someone to pm recipe? I know it's cheeky but butter chicken is one of the few Indian recipes/ takeaway that my 4 year old twins gobble up. Agree with Edc version being somewhat bland. Can't make recipe ultra spicy for the kids but don't know what it is about the EDC version that doesn't seem to hit the right mark.
636
« on: November 05, 2010, 10:11:11 am »
This is definitely the one Varoma dish I do regularly and the meatballs turn out really moist and tasty. I agree to double the quantity of mince for the meatballs but not the sauce components. Also, I found dill does work best. After I planted dill in my garden it took a long while to grow. I'd just about given up on it when it turned the corner and resuscitated itself! Have tried both parsley and dill for this recipe but the dill definitely is preferable for the Scandinavian authenticity. This MOTM recipe is foolproof!
637
« on: November 05, 2010, 09:58:00 am »
Thanks all. I'll give both of them a try!
638
« on: November 05, 2010, 06:46:58 am »
Does anyone have a good recipe for a marinade for pork spare ribs? I normally do a whole pork belly with apples and apple cider but this is the first time I found some ribs at the supermarket already cut up instead of as a rack of ribs. I suspect they would do well with a char siu type of marinade but if anyone has a good recipe for them, I'd be grateful. I might have to look up some of my Kylie Kwong recipes as the weather is getting warmer in Melbourne (finally) and I think an Asian type marinade would go better than a winter type of marinade.
639
« on: October 28, 2010, 02:39:23 am »
Sorry, I just realised I did the meatballs from the Meat on the Menu cookbook not EDC- in either case, they turned out really well.
In fact, most of my recipes seem to come from the Meat on the Menu cookbook these days.
640
« on: October 27, 2010, 10:49:46 pm »
I did the Swedish meatball recipe from the EDC using the Varoma and I can't believe how good they tasted, particularly as I am used to frying my meatballs previously with other recipes. The sauce was also lovely. I did a hybrid of the recipe on this post and the EDC one and I think allspice works better than the cloves anyway. Also, I have lots of dill growing in the garden so it's a perfect way to use up herbs. I have done a version with parsley which works really well also. I am looking forward to trying out my next recipe from the EDC as I gradually work my way through it!
641
« on: October 25, 2010, 12:07:48 am »
I'm sure you're doing this anyway, but I think it would be good to include 'hybrid' recipes ie ones that are great in the thermomix but also translate well to conventional cooking for those people who don't have one- it might also convince them to buy one when they realise the full potential of the TM. Also, even though all of us on the forum are total TM converts, we are still in the (growing) minority and if you target a cookbook specifically for TM owners, I would think that the market is still relatively small, especially when you consider the price of putting together a cookbook especially if you are doing one with colour photography etc. (My husband used to be a professional photographer so I know that glossy cookbooks are very expensive to produce). Sorry if I have said the wrong thing but if you are going to the trouble of making a thermomix cookbook (and I said in a previous post I will be lining up to buy one for sure) I hope you do make it appealing to as many people as possible.
Also, are you planning to do different cuisine types, kids style food, dinner party stuff??
GOOD LUCK AND I CAN'T WAIT TO SEE THE FINAL RESULT!!!
642
« on: October 24, 2010, 06:19:13 am »
I just followed the recipe and used about 45 minutes marinating time.I put lamb+ marinade in the TM at the same time. I didn't have much liquid at the end but if it turned out too liquidy any rice with it would soak that up anyway. In any case, the flavours would still be fine.
643
« on: October 20, 2010, 11:22:15 am »
Made this tonight. Had leftover 'traffic light' capsicum ie red, yellow and green to use up as well as some lamb I had in the freezer. I had to tone done the chilli for the kids but absolutely delicious. A true winner recipe! Will definitely be doing this one again.
644
« on: October 20, 2010, 10:17:07 am »
Hi there. I stuffed up my Hollandaise sauce completely the first time. Also, the first time I made mashed potatoes I used Dutch cream potatoes and when I was supposed to put the butterfly in I found everything was one big mash anyway. I just found it is a big learning curve at the start and I am at the point now where I have only had my thermie for about 6 weeks but I couldn't live without it. I actually find it exciting to try to modify old favourite recipes but if you muck them up at least you pretty much know they will taste great but may not look perfect!! after the first few tries I thought I had made a huge mistake by buying a thermie but I honestly can say that this the best kitchen appliance I have ever owned. Keep persisting!
645
« on: October 20, 2010, 10:00:52 am »
Good luck with the book. I'm also a Melbournite (passionately) and it is about time that someone from our food obsessed, dare I say food capital of Australia produces a thermomix cookbook. I am also a total Mac addict so an iphone or iPad app would be perfect. I am writing this reply on my iPad as we speak! All the best with the recipes and I will definitely be lining up to buy your book. Given the growing number of people in Australia who own a thermomix, I think you're onto a winner. Good luck!
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